INGREDIENTS

  • ½ C (100 g) light brown sugar
  • 3 lg eggs
  • ½ C (162 g) light corn syrup
  • ½ C (165 g) molasses
  • ½ C (112 g) butter, melted
  • 1 tsp (5 ml) vanilla extract
  • Pinch salt
  • 1 C (109 g) pecan halves or pieces
  • Premade pie crust, unbaked

GUIDE / INSTRUCTIONS

For the Molasses Pecan Pie
  • Preheat oven to 350°F (175°C).
  • Add sugar and eggs to a large bowl; whisk together until well combined.
  • Add in corn syrup, molasses, melted butter, vanilla extract and salt.
  • Stir in pecan halves and pour into pie crust.
  • Place in oven and bake 45 minutes to 1 hour, until center of pie jiggles only slightly when moved. A piece of foil may be placed over the top during the last few minutes of baking to prevent crust edges from browning too quickly.

For cruise comparisons or ship reviews related to Viking Ocean/River Cruises, click here.

Viking Cruises, offering river, ocean, and expedition cruises, focuses on destination-focused itineraries with enriching onboard and onshore programs, and includes a shore excursion in every port. Known for its “Longships” designed for river navigation, offering intimate vessels with amenities of a fine hotel, and convenient access to destinations. Features small, all-veranda, modern ocean ships, designed for easy access to ports and offering a serene, Scandinavian design. Focuses on journeys to the ends of the earth and closer to home, with purpose-built expedition ships and a strong emphasis on learning and exploration. Viking’s fares typically include Wi-Fi, meals, port charges, lectures, activities, and shore excursions. Viking’s voyages emphasize cultural enrichment and deep immersion in the destinations visited, with onboard and onshore programs that include performances, cooking demonstrations, port talks, and guest lecturers. Viking’s ships are designed to access more exclusive ports, offering a more intimate and personalized travel experience. Viking has received numerous awards, including being rated #1 for Rivers, Oceans, and Expeditions by Condé Nast Traveler.

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